Avocado Deviled Eggs
Deviled eggs are a popular European delicacy, dating all the way back to ancient Rome. For us, they date back to our childhood, as both of our grandmothers would feed us deviled eggs to hold us over before dinner. We put a spin on the classic deviled egg by cutting down on the yolk and adding avocado to maintain that creamy filling and that comforting feeling. (MAKES 12).
Place the eggs in a small saucepan and cover with cool water. Bring the water to a boil over medium heat. Once the boil is reached, turn off the burner and let the eggs sit for about 7 minutes, with the lid on, before running them under cool water.
Peel the eggs and cut them in half lengthwise. Discard 3 of the yolks and spoon the remaining yolks into a mixing bowl. Add the avocado, parsley, onion, garlic, and salt and pepper, to taste.
Mash with a fork until well combined and smooth the mixture with a spoon. Spoon the mixture back into the egg white halves and sprinkle the red pepper flakes evenly among them. Garnish each egg with a leaf or two of parsley before serving.